Using a melon baller, carve out 6 cups worth of melon balls and place them in a bowl. (Reserve the leftover melon for a fruit salad or smoothie.) Combine the sugar, water, …
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If you never tried a pickled watermelon, you are in for a treat! Cut the watermelon into wedges. Put salt, sugar, pickling spices, pepper, vinegar, water, garlic, celery and dill in a large bowl and stir until the sugar and salt are dissolved. Add the watermelon wedges to the water mixture, making sure the watermelon is submerged.
Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
They used to pickle the whole watermelons in wooden barrels. When the jars were invented, they were pickling just the red part (the flesh) of the watermelon which is quite different to other ethnic groups who were and still are just pickling the rind. Pickled watermelon rind is, therefore, more common, especially in Asia.
Break cinnamon sticks into pieces and put 1 piece into each jar. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.